Please tell me you've heard about Meyer Lemons? They are so much sweeter than normal lemons. I had a Meyer lemon tree in my backyard when we lived in Los Angeles, and I got so spoiled. Since they are only available in Oklahoma from late December to late January, I always make sure I stockpile enough to get me through the year. Steps are so easy...
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| Gather supplies |
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| Zest your lemons and freeze separately |
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| 30 minutes of work for a year's supply of sweet goodness |
- Make sure to label your zest. Add 1/2-1 tsp to your recipes to add extra lemon flavor. It'll darken a little and you might confuse it with orange zest if you forget to label!
- I stick my jars in the back of the refrigerator. I've followed these procedures for years and we've never had moldy juice or any other concerns. I have canned the juice so it could be stored in a cupboard but found this method to be quicker and just as effective (if you have the refrigerator space).
- For $10, I have enough juice to make a year's worth of lemon goodies: lemon chicken, lemon curd, chicken piccata, salmon, buttermilk pie, etc.
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